Yesterday was a sick day, you know, because my girls getting Hand, Foot, Mouth wasn’t enough, we had to catch colds too. Unfortunately, when you have small children and you’re the mommy, you don’t really get a break. I was craving pie, but I hate making pie crust (even though my crust is awesome) and I thought about making pear cake. This recipe is dairy free (bonus!) and easy to whip together. I used two pears total and added 1 tsp of cinnamon instead of the lemon (didn’t have any lemon).
Pear Cake (recipe courtesy of Not Derby Pie)
1 cup flour
3/4 cup sugar
1/2 cup canola oil
1 tsp baking powder
1 tsp vanilla
zest of 1 lemon
3 cups of fruit, any variety, but soft and juicy!
Combine all the above ingredients, reserving 1 cup of the sliced fruit.
Grease and flour a 9″ round or rectangular baking pan or springform pan.
At this point, EITHER:
1) pour in batter and add the last cup of fruit on top OR
2) arrange the remaining sliced fruit in spiral design in the springform, and pour batter over top.
Bake at 350 degrees for 1 hour.